Roasted Cauliflower & Shrimp Salad
So much flavor in this salad. You won't even miss the dressing.
Ingredients
Salad Ingredients
- 1 bag arugula
- 1 ripe avocado
- 2 quartered limes
- 1/2 cup diced red onion
- 1 cup halved cherry tomatoes
- 1-2 tbsp olive oil
- 1 tsp pepper
Roasted Cauliflower
- 1 head cauliflower broken up
- 1 tbsp olive oil
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- salt and pepper
Shrimp
- 1 lb deveined shrimp
- 1 tbsp sriracha
- 2 tbsp olive oil
- salt and pepper
Instructions
Roasted Cauliflower
-
Preheat oven to 425ยบ
-
Line a baking sheet with parchment paper.
-
Combine cumin, smoked paprika, garlic powder, and onion powder in a small bowl. Add a dash of salt and pepper. Set aside.
-
Toss cauliflower with olive oil and sprinkle with spice mix. Spread evenly on a pan.
-
Roast for 10 minutes or until browned.
Shrimp
-
Wash and drain shrimp. Pat dry with paper towels.
-
Place in a glass dish with olive oil, juice of one lime and sriracha. Coat well.
-
Place in the refrigerator for 20 minutes (while cauliflower cooks).
-
Heat oil (or 1 tbsp butter) in large skillet. Add shrimp.
-
Cook 1-2 minutes on each side until opaque. Depending on the size of your pan, you may want to do this in two batches.
Assemble Salad
-
Add arugula to a large bowl. Drizzle with olive oil.
-
Add all other ingredients.
-
Sprinkle salad with the juice of a lime and cracked pepper.
-
Place lime wedges in the bowl for each person to use if desired.
-
Serve immediately.